|| 8 g
|| 0 g
|| 3 g
|| 12 g
After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger. He once again embraces local, seasonal ingredients now accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub.
Terry Koval began his culinary career as a teenage skateboarding dishwasher in Greenville, SC, unknowingly setting the stage for a successful career that would lead to stints in some of Atlanta’s most recognized kitchens and to the prestigious recognition as the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.
A move to San Francisco introduced him to farm-to-table dining, and when Koval moved to Georgia in 2000, he worked at the famed Buckhead Diner before accepting the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and then became executive chef at sister restaurant Room at TWELVE. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger. He once again embraces local, seasonal ingredients now accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub. Koval and his wife Jenn live in Decatur, GA,, with their daughter, Olivia and son, Jackson and infinite source of farm-fresh eggs from their four chickens named Puffy, Poppins, Snowflake and Buttercup.
2012 StarChefs.com Atlanta Rising Star Sustainable Chef
2014 Slow Food Atlanta Snail of Approval Award
IN THE PRESS:
2017 Atlanta Eater: "Where the Chefs Eat: Wrecking Bar Brewpub’s Terry Koval"
2012 Atlanta Magazine: "Terry Koval leaves Farm Burger for the Wrecking Bar"
2012 Chopped contestant (Season 13, episode 7)
2015 Diners, Drive-ins & Dives feature
To learn more about Terry Koval and Wrecking Bar Brewpub, visit wreckingbarbrewpub.com
American Wheat Beer
The understated character of wheat beer is ideal for matching with light fish. The beer's botanicals will also complement the cucumber and feta. American wheats possess very little of the fruity esters that are the hallmark of their German and Belgian counterparts, and instead offer a cleaner and light-bodied alternative that won't overpower this dish.
Southbound Scattered Sun Belgian Wit - Savannah, GA
Gruner Veltliner - Wachau, Austria
Gruner Veltliners love crispy green vegetables like cucumbers! They will get along well. The elegance and acidity of Gruner treads lightly over the delicate, flaky nature of the trout.
Domaine Wachau Gruner Veltliner, Wachau, Austria